Blue carp

Ingredients

• 1 fresh carp (ready to cook, about 1.5 kg)
• 4 tbsp hot white wine vinegar
• 1 onion
• 1 Carrot
• 200 g celery root
• 0.5 stalk leek
• 250 ml white wine vinegar
• 2 tbsp salt
• 2 tsp Honey
• 0.5 tsp Peppercorns
• 2 Bay leaves
• 2 sprigs parsley
• 1 sprig tarragon

Instructions

1. 1.

   Wash fish, pat dry, place on a plate and pour vinegar over it. Cover and let sit in the refrigerator for about 30 minutes.

2. 2.

   For the broth, peel, clean, and slice onion, carrot, and celery root into rounds. Clean leek and cut into rings. Bring 2 liters of water with vinegar, salt, honey, spices, herbs, and vegetables to a boil in a pot, then simmer covered on low heat for about 20 minutes. Remove from heat and let cool.

3. 3.

   Place fish in the cold broth, warm it up, and cook the fish just below boiling point for about 30 minutes. Remove, drain, arrange on a plate. Serve blue carp garnished with leek rings, carrot blossoms, and dill as desired.